What's Cooking?

Orange Creamsicle Custard

This smooth, chilled dessert is perfect for a summer potluck.

The addition of orange liqueur and an easy coulis makes low-key dessert seem anything but. 

Serves 6

What You Do:

For the custard:
1 cup raw cashew pieces
2 cups plain soy creamer, divided
1 whole medium navel orange, sliced into wedges
3/4 cup sugar
1/3 cup orange liqueur
2 teaspoons vanilla
1/8 teaspoon salt

For the orange coulis:
1 whole medium navel orange, chopped
1/2 cup sugar
1/2 cup water

What You Do:

  1. In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for a few minutes until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.
  2. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.
  3. For the coulis, in a blender combine all ingredients and purée on high for 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with the custard.

Photo: Hannah Kaminsky

 Comments

More What's Cooking?

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Classic Fry Bread

Perfect for Thanksgiving, traditional fry bread is easily customizable for a quick savory snack.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »